Effect of frying on the proximal chemical composition and fatty acids in
chinicuil (Comadia redtenbacheri Hamm) and maguey white worm (Aegiale
hesperiaris Walk)
Abstract
In rural areas of the State of Hidalgo, Mexico, the maguey red worm or
chinicuil (Comadia redtenbacheri Hamm.) and the maguey white worm
(Aegiale hesperiaris Walk) are generally consumed dehydrated, while in
urban areas they are eaten fried with butter. However, although their
organoleptic characteristics improve, the effect on nutritional
properties is unknown. Therefore, the objective of this study was to
compare the proximal chemical composition and quality of fatty acids in
butter-fried worms that are commercially available. In order to measure
the oils quality, a chemical analysis and an instrumental analysis were
performed. Lipids were predominant in dehydrated (40.11-44.67%) and
fried (47.67-56.83%) samples. Moisture and temperature were the
variables that increased the degradation of lipids in the samples. In
the dehydrated and fried samples there were differences in the
percentages of saturated and unsaturated fatty acids with 72.82-76.81%
and 15.17-16.07% and 27.18-23.19% and 84.82-83.93%, respectively.
Since the lipid material used to fry the worms was reused and is
oxidized, so a control of the heat treatment or changing the cooking
method is suggested.